Cornish Sea Salt

In recent decades the Cornish food scene has grown exponentially, with a huge number of small and midsize businesses popping up. Local individuals have decided and realised that the county has so much to offer and the total amount of natural resources it has can result in something quite special. Specifically, the coast of Cornwall provides so much and has done for hundreds, if not thousands, of years.

Among the ancient practices in the region was harvesting salt from the sea and using it for curing meat in addition to selling to other people. Conventional methods were always used but the practise unfortunately died out and it wasn’t resurrected until after the millennium. At this point there was one guy who desired to change his life; that man was Tony Fraser. On the lookout for a new business idea, he went through a massive number of ideas earlier, by chance, hearing about an old salt works that used to exist around the Lizard Peninsula.

It took four years for the business to get off the floor, set up the necessary approaches and start producing¬†pure sea salt into a satisfactory standard. In 2008 the first pots were ready to be marketed and really it has been a success story as. As well as being stocked locally, it’s been purchased by huge national supermarkets and has even been used by famous chefs like Hugh Fearnly-Whittingstall. The business has been expanding ever since and currently there are a lot of flavours of salt accessible, expanding the variety and appeal to more and more people.

One of the most fascinating characteristics of the entire venture is the way that it is produced. Of course the old method of using clay fires and baskets is no more practical; however, they do utilize a natural process that utilizes a mix of new and old technology. The harvesting plant is based right next to the sea, making sure that it’s about as fresh as you can get. Firstly the pumped in water travels through three filters and a UV treatment to remove any impurities.

After this it is brought down to concentrated brine, heated and the salt crystals form. These are subsequently hand-harvested to produce what ends up on our tables. Any water left at the end is returned to the sea, ensuring that there’s as minimal influence on the environment as possible. And with low energy use on very top of the agenda, it’s incredibly environmentally friendly. While this usually means that the practice is slightly longer, it ends in a significantly better product and a great image for the corporation.